Tiramisu

Everyone should have a great tiramisu recipe in their repertoire. 

You just should! 

This one is altered from the back of the ladyfingers I bought. 

They are Alessi Savoiardi Cookies (I found them at Cub Foods) and it was a-mazing! 

It takes a little time, but the nice thing is that it tastes best the next day, so it's a great make-ahead dessert. 

And let's face it, it looks pretty darn impressive! 

Maybe you want to make it for Mother's Day?

Tiramisu

zabaglione cream

5 egg yolks

1/4 c sugar

1/2 c espresso

In the top of a double boiler, beat eggs and sugar together until it is pale yellow in color.

Gradually add espresso and beat continuously.

Scrape bottom and sides occasionally and cook 6-10 minutes or until soft mounds can be formed.

Remove from heat, cover with plastic wrap making sure to touch top of cream with the wrap to avoid a skin from forming.

1 c whipping cream

4 T sugar

1 lb mascarpone cheese (I substituted with 16 oz cream cheese + 1/2 c whipping cream + 5 T sour cream)

1 recipe of zabaglione (above)

3 c espresso or other strong brew coffee

1 T vanilla

1 14oz pkg of Savoiardi cookies (ladyfingers)

3 T cocoa powder

Whip cream with 2 T of sugar until soft peaks form.

Fold in mascarpone (or equivalent) and zabaglione and mix until well blended.

Cover and chill for 1 hour.

In a small bowl, mix espresso 2T sugar, and vanilla.

Arrange 16 cookies on bottom of a 9x13 pan. (i had to break a few to fill in spots)

Carefully spoon coffee mixture over each cookie so they are well saturated, but not falling apart. (about 2 T)

Spoon 1/3 of the cream mixture over the cookies.

Sprinkle with cocoa powder until covered. (works great through a sifter)

Repeat layers 2 more times, ending with cocoa.

Cover and refrigerate at least 5 hours, but best overnight so that the cookies can soften and absorb all that yumminess!